Nigiri vs Maki vs Gunkan Explained

These are the three shapes you'll see most on a Hong Kong sushi menu. Nigiri is hand-pressed rice with a topping. Maki is a roll, cut into pieces. Gunkan is a nori "boat" filled with loose toppings.

At a glance. Nigiri (握り): hand-pressed rice + slice of fish — the purest form. Maki (巻き): rolled in nori with a bamboo mat, cut into 6–8 pieces. Gunkan (軍艦): rice wrapped in a nori band, topped with ikura, uni, tobiko or salads.

Nigiri

A small oval of rice pressed by hand, topped with a slice of fish or seafood, often with wasabi between. It is the star of an omakase. Eat it in one bite, promptly.

Maki

Rolls come in three main styles. Hosomaki — thin, one filling, nori outside (kappa maki, tekka maki). Futomaki — thick, several fillings. Uramaki — inside-out, rice outside, like a California roll. See how to make maki.

Gunkan

"Gunkan" means battleship — the nori band looks like a ship's hull. It holds toppings that would fall off nigiri: ikura, uni, tobiko, negitoro, and on Hong Kong chain menus, corn and tuna salad. Sushi Express's Classic platter includes flying fish gunkan with cheese. See ikura and tobiko.

Eat gunkan quickly. The nori softens fast once filled.

Order by style: purist → nigiri · kids and groups → maki · roe and uni → gunkan.

Mayo gunkan are cheap fillers. Corn and salad gunkan are fun, but don't let them take up a whole meal.

Common questions

What is the difference between nigiri and maki?

Nigiri is pressed by hand; maki is rolled and cut.

Why is it called gunkan?

It looks like a battleship.

Where else can I look?

See what is sushi.

Compiled by our editorial team from established Japanese culinary references, food safety guidance and Hong Kong restaurant and retailer information, retrieved September 2026. General information only. No brand or retailer paid for inclusion.